English Breakfast

Let’s add a little foo-foo to Wednesday.  Our Wednesday brunch is a swipe of raspberry jelly, navy beans, sticky rice wrapped in seaweed, over an over easy egg topped with a slice of crispy bacon.

Navy Beans

1/4 pound peppered bacon ends, 1 pound navy beans, 1/4 cup bell pepper, 2 celery stalks chopped, 1 large white onion chopped, 4 garlic cloves minced, 2 bay leaves crumbled, 1/4 cup ketchup, 1/4 cup molasses, 1 tablespoon chicken flavored bouillon with tomato, 1/2 tablespoon black pepper, 2 tablespoons brown sugar, 1/4 teaspoon chili powder, 1/2 teaspoon thyme, 1 teaspoon cayenne.

Soak the beans in salt water overnight. In a dutch oven, fry the bacon ends.  Add the vegetables to the pot.  Sauté the bell pepper, celery, and onions till the onions sweat.  Add the dry seasoning (bouillon, black pepper, cayenne, bay leaves, and thyme) to the pot.  Pour the water off the beans, add the beans, garlic, and enough water to cover everything to the pot, bring to a boil; reduce the heat to a simmer covered continue to cook until the beans are soft to the touch.  Add the remaining ingredients cook uncovered for another hour. Taste, adjust seasonings as needed.

Let’s prepare the dish.  Swipe the plate with a generous portion of raspberry jelly, add a large dollop of navy beans, roll sticky rice in seaweed place the rice on top of the navy beans, cook an over easy egg place the egg on top of the rice finish off the plate with a slice of crispy bacon.

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